Kind of like hummus but without the tahini, and with chunks, this salad is easy, quick and healthy. I put it together the other day when I had a hankering for Middle Eastern food, but didn’t feel like making a big deal out of it by going out to eat, or making a feast at home. It tastes great on whole wheat pita and a little Greek yogurt, or alongside a nice green salad. Check it.
What you need:
1 15-oz. can of garbanzo beans (a.k.a. chickpeas)
Handful of Italian parsley, chopped
1 clove of garlic, diced
1 teaspoon salt (or more to taste)
1 lemon, juiced
1 glug of good olive oil (about 1-2 Tablespoons)
freshly ground black pepper to taste
What you do:
1. Add all the ingredients together in a medium-sized bowl and stir.
2. Smash some of the garbanzo beans with the back of a fork, but don’t try to make it smooth. Breaking the beans allows for a slightly more cohesive texture, and lets the flavors get into the beans.
3. Test the seasonings and add more to taste.
4. Serve and enjoy.